Andouille Sausage and Bean Soup with Kale

They say fall is right around the corner, but here in Florida we wouldn’t know it as it was 92 degrees today! So this recipe is for everyone else in the country that is getting our their sweaters and boots (lucky)!  You can make this Andouille sausage and bean soup as spicy or as mild as you’d like.  Personally I enjoy my food best when my mouth is slightly on fire, so I will leave the seasoning amount up to you.  If spicy is not your thing, you can substitute the cayenne pepper and paprika for 1 tsp basil and 2 tbs parmesan cheese.

Did you know why chicken soup has always been recommended to us when we have a cold? It’s actually the chicken broth that is a fantastic healer. But not the kind of broth we find in store bought cans of soup. Chicken contains cysteine which thins mucus so it can expel easier. It’s also been proven to heal the lining of the stomach. The method in home made chicken stock is to not let any of the chicken go to waste and boil the carcass (or the whole chicken) and letting it simmer with spices and vegetables for about four hours. This process produces one of the most healing foods there is. Consider adding this staple next time you find yourself with a sinus infection.

I used a store bought all natural chicken broth for my recipe but if you are feeling adventurous and you’d like to make your own from scratch check out my bone broth recipe here.

Andouille Sausage and Bean Soup with Kale

Erin Porter

This recipe is for everyone else in the country that is getting our their sweaters and boots (lucky)!  You can make this Andouille sausage and bean soup as spicy or as mild as you'd like.  Personally I enjoy my food best when my mouth is slightly on fire, so I will leave the seasoning amount up to you.

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Course Main Dishes

Ingredients

  

• Pre cooked andouille sausage (or any hormone and antibiotic free sausage)
• Kale
• 1/2 Onion
• 1 clove Garlic
• 1 can Cavaletti beans rinsed
• 2 cans Black beans rinsed
• 1 can Chicken broth
• Salt (to taste)
• Pepper (to taste)
• Cayenne pepper (to taste)
• Garlic powder
• Paprika
• 2 tbsp Olive Oil

Instructions

 

• Chop 1 clove of garlic and 1/2 yellow onion and sauté in a skillet on medium heat with 2 tablespoons olive oil.
• Once the onion and garlic are golden brown add in the sausage and toss for a few minutes. Sausage is already cooked so 2-3 minutes will do.
• Place beans, chicken broth, kale, and the sausage mixture into a large saucepan.
• Add a pinch of salt, black pepper, garlic powder, cayenne pepper, and paprika to taste. Let simmer on Medium-low heat for 45 minutes and your soup is ready!!

Friday I will be posting my recipe for buttery pop overs. They are white/wheat/gluten free (of course) and go perfect with any soup. So stay tuned!